In this savory collection of personal stories, 22 international master chefs share their motivations, influences, and the pivotal role Japanese food culture has played in their cuisine,
restaurants, and professional development. Through each individual story, readers will discover the rich legacy of Japan’s culinary traditions and gain insights into the tools and ingredients
used in Japanese cuisine. This book is unique in its approach of explaining how the Japanese food culture has changed culinary education, as well as the new standards that have been set for
Western cuisine, professional kitchens, and the modern dining experience. The participating chefs include: Elizabeth Andoh, Michael Anthony, David Bouley, Wylie Dufresne, Ben Flatt, Eddy
Leroux, Nobu Matsuhisa , David Myers, Nils Norén, Ben Pollinger, Eric Ripert, Toni Robertson, Michael Romano, Marcus Samuelsson, Suvir Saran, Yosuke Suga, Noriyuki Sugie, Toshio Suzuki,
Shinichiro Takagi, James Wierzelewski, Barry Wine, Lee Anne Wong.
